Crust:
1 cup vegetable shortening
1/2 tbsp margarine
3/4 cup water, boiling
3 cups all-purpose organic flour
2 tbsp baking powder
1/4 tsp salt

Filling:
1 3-lb bag organic Golden Delicious apples
3/4 cup natural sugar
2 tablespoons all-purpose organic flour
3/4 tbsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
juice of 1/2 lemon

For the crust: mix together the shortening, margarine, and water until the shortening and margarine have melted and mixed. Add the flour, baking powder, and salt, and mix until you get a dough. Knead for a few minutes, and then wrap in wax paper and allow to rest in the fridge for a few hours. Note: I waited 6 and it was way too long, try 3 hours. If after refrigeration the dough is very tough and breaks apart, try microwaving it on the lowest possible setting (10% power) for 2 minutes.

Preheat oven to 350 (Fahrenheit). Split the dough into two pieces, and roll the first piece into a pie crust, and place in an oiled pie pan. Bake crust for 10-15 minutes, let cool.

Turn oven up to 425.

Cut the skin off of the apples, and then core and slice into bite-sized pieces. In a large bowl, combine the apples with the other filling ingredients and toss lightly. Fill the pie pan with the filling.

Roll out the other crust and put on top of the pie, pressing the edges of the crust together. Pierce the top of the pie with a fork many times. Bake for 40 minutes, or until apples are to desired tenderness and crust is golden brown.

This recipe was adapted from two separate recipes, one in How It All Vegan! by Tanya Barnard & Sarah Kramer and this recipe at vegweb.com.